Menu Development Planning and Design

Menu Development Planning
and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Task 1...............................................................................................................................................1
P1. Examine the principles of menu planning and design to meet customer and business
requirement. ...........................................................................................................................1
P2. Determine customer and business requirement which fulfill to maximise profit range of
different menus.......................................................................................................................2
Task 2.(PPT)....................................................................................................................................3
Covered in PPT.......................................................................................................................3
Task 3...............................................................................................................................................3
P5. Produce a realistic plan to develop a menu which meets customer and business
requirement which maximise profitability for chosen organisation.......................................3
P6. Produce a menu which customer and business meets requirements to maximise
profitability for choose organisation. ....................................................................................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Menu development is refers about different elements of brand competitive advantages,
growth positioning and having long term health sustainability (Ahn and et. al., 2018). The the
concept to develop menu is involving unique traits of food and beverages items along with
affordable prices. Selection of different flavour and visual appeal, balanced with target food cost,
profit contribution and having perception to generate effective profit contribution (Dovey and et.
al, 2021). The main objective to develop creative menu planning is to target people demographic
manner where hotel or restaurant can attract as much customers.
In this report, the restaurant is Costa Coffee an international food manufacturing
specialisation in fresh prepared food. It was founded in 1986 from two brother Agust and Lyour
to manufacture and export cod towards (Scandinavia Grady and et. al., 2020). They expanded
about business through selling convenience foods. In following topics are covered on the
principles of menu planning and design to meet customer and business requirement, determine
the customer and business to maximise profit of different menus. Consideration needed to be
taken on costing and pricing menu, proper formulate costed price menu to meet range of
customer requirement. Produce realistic plan to develop menu to customer and business
requirement for profitability maximise. Menu to formulate to meet customer need and business
requirement.
MAIN BODY.
Task 1.
P1. Examine the principles of menu planning and design to meet customer and business
requirement.
Menu planning is the process of determining about what to eat in each meal and
including main dishes, side dishes and deserts. It emphasis about knowing to meal for plan
towards when to serve them. A constant base activity and scheduling through having variation
may complicate the menu planning process. It is prepared as per according to those activities of
scheduling for specific days and important part of food meal planning (Hernandez-Ocana and et.
al, 2018). In the perspective of Bakkavor food and beverages company is have their own menu
where they involve innovative dishes to attract customer. There are some principles to
demonstrate about menu planning for Costa Coffee Restaurant context:
1